Canton Public Library - culinary artshttp://www.cantonpl.org/taxonomy/term/8341/0
en-USFood Writinghttp://www.cantonpl.org/blog/post/food-writing
<p>The luscious descriptions of food, cooking and restaurants filling these pages will appeal to anyone who loves to chow down.</p>
<p class="book-record"><a href="http://catalog.cantonpl.org/record=b1538278"><span class="jacket"><img alt="" src="/sites/default/files/images/bibisbn/b1538278.jpg" /></span>Masala Farm: stories and recipes from an uncommon life in the country</a> by Suvir Saran with Raquel Pelzel and Charlie Burd — An Indian chef and consummate city dweller buys a farm in the country.</p>
<p class="book-record"><a href="http://catalog.cantonpl.org/record=b1529892"><span class="jacket"><img alt="" src="/sites/default/files/images/bibisbn/b1529892.jpg" /></span>Beaten, seared, and sauced: on becoming a chef at the Culinary Institute of America</a> by Jonathan Dixon — Discover what it's really like to study at the Culinary Institute of America.</p>
<p class="book-record"><a href="http://catalog.cantonpl.org/record=b1529891"><span class="jacket"><img alt="" src="/sites/default/files/images/bibisbn/b1529891.jpg" /></span>The feast nearby: how I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on $40 a week)</a> by Robin Mather — A charming ode to eating well and locally, on $40 per week.</p>
<p class="book-record"><a href="http://catalog.cantonpl.org/record=b1525061"><span class="jacket"><img alt="" src="/sites/default/files/images/bibisbn/b1525061.jpg" /></span>A tiger in the kitchen: a memoir of food and family</a> by Cheryl Lu-lien Tan — A Chinese-Singaporean ex-pat infuses her New York lifestyle with the rich lessons of the Singaporean kitchen.</p>
<p class="book-record"><a href="http://catalog.cantonpl.org/record=b1522514"><span class="jacket"><img alt="" src="/sites/default/files/images/bibisbn/b1522514.jpg" /></span>Blood, bones, &amp; butter: the inadvertent education of a reluctant chef</a> by Gabrielle Hamilton — An unconventional journey from the rural kitchen of the author's childhood, to the kitchen at her own restaurant.</p>
<p class="book-record"><a href="http://catalog.cantonpl.org/record=b1507728"><span class="jacket"><img alt="" src="/sites/default/files/images/bibisbn/b1507728.jpg" /></span>American terroir: savoring the flavors of our woods, waters, and fields</a> by Rowan Jacobsen — An exploration of many of the North American foods that depend on place for their unique flavor.</p>
<p class="book-record"><a href="http://catalog.cantonpl.org/record=b1502761"><span class="jacket"><img alt="" src="/sites/default/files/images/bibisbn/b1502761.jpg" /></span>Edible: a celebration of local foods</a> by Tracey Ryder — Profiles of local food artisans and the very best local foods from every region of the U.S.</p>
<p class="book-record"><a href="http://catalog.cantonpl.org/record=b1501217"><span class="jacket"><img alt="" src="/sites/default/files/images/bibisbn/b1501217.jpg" /></span>Ginger and Ganesh: adventures in Indian cooking, culture, and love</a> by Nani Power — A journey to learn traditional Indian cooking in the most ancient of ways begins with with a posting on Craigslist.</p>http://www.cantonpl.org/blog/post/food-writing#commentsFood and CookingNon-fictionBooksConnect Your SummerMay We Suggestculinary artsmemoirsrestaurantsChow DownMon, 18 Jun 2012 11:00:00 +0000daviscrl48211 at http://www.cantonpl.org